WHO EVER CREATED MINESTONE SOUP DECIDED TO PUT WHATEVER WAS IN THE HOUSE IN ONE SOUP. I HAVE EXPERIENCED SEVERAL KINDS THAT USED VERY FEW INGREDIENTS TO THOSE WHO USED A LOT OF INGREDIENTS. THE ONE I AM GIVING YOU IS USING MANY INGREDIENT; ALTHOUGH IT MAY SEEM COMPLICATED IT IS NOT; ONCE YOU THROUGH EVERYTHING IN YOU JUST LET IT SIMMER UNTIL SERVING.THIS SOUP CAN BE THE MAIN ENTRE AND WILL SERVE MANY PEOPLE OR JUST A FEW AND FREEZE THE REST; I HOPE YOU WILL TRY IT AS IT IS A FAVORITE OF MINE AND MY FAMILY AND FRIENDS.
INGREDIENTS: (VEGETARIAN STYLE ELIMINATE THE CHICKEN AND CHICKEN BASE AND USE VEG BASE INSTEAD)
1 whole chicken in 3 qts of water and simmered for 2 hrs
VEG STYLE ELIMINATE THE CHICKEN AND
CHICKEN BASE AND ADD PENZEYS VEG BASE
OR EQUIV OR 1 BOX VEG STOCK
3 tab of Millers chicken base or equivilent (SEE VEG BASE)
2 tab of parsley
1 tsp ground pepper
5 or 6 cloves of garlic peeled and smashed
4 stalks of celery minced
4 carrots minced
3 medium onions minced
1/3 head of cabbage cut into 2 inch pieces
2 small zuccinie cut into thin slices
1 box of frozen whole not cut spinach thawed or a good pound of
fresh spinach cut in two
2 cans of northen beans with liquid
2 cans of kidney beans with liquid
3/4 can of contadina crushed tomatoes
8 oz of homemade tomato sauce or an additional can of
Italian stewed tomatoes and use the whole can of tomatoe paste
1/2 can of contadina tomatoe paste
1/3 box of Ditalini pasta (thats plenty; it looks like tiny stove pipes
DIRECTIONS:
1. put the whole chicken in a large soup pot with about 3/4 gal of water;
add the chicken base, pepper and simmer for 1 1/2, remove to use some
time for chicken salad and save the stock
2. to the stock add the crushed tomatoes, tomatoe sauce, tomatoe paste, stewed
tomatoes, northen beans, kidney beans, basil and garlic, simmer a good 1/2 hr
3. now add the spinach, zuccinie, and cabbage and cook an additonal 1/2 hr.
4. add the pasta and simmer an additional 15 minutes
5. taste for salt and pepper; if your doing a vegetarian style you will have to add
more salt
6. this recipe will serve from 10 to 12 people generously (ENJOY!)
INGREDIENTS: (VEGETARIAN STYLE ELIMINATE THE CHICKEN AND CHICKEN BASE AND USE VEG BASE INSTEAD)
1 whole chicken in 3 qts of water and simmered for 2 hrs
VEG STYLE ELIMINATE THE CHICKEN AND
CHICKEN BASE AND ADD PENZEYS VEG BASE
OR EQUIV OR 1 BOX VEG STOCK
3 tab of Millers chicken base or equivilent (SEE VEG BASE)
2 tab of parsley
1 tsp ground pepper
5 or 6 cloves of garlic peeled and smashed
4 stalks of celery minced
4 carrots minced
3 medium onions minced
1/3 head of cabbage cut into 2 inch pieces
2 small zuccinie cut into thin slices
1 box of frozen whole not cut spinach thawed or a good pound of
fresh spinach cut in two
2 cans of northen beans with liquid
2 cans of kidney beans with liquid
3/4 can of contadina crushed tomatoes
8 oz of homemade tomato sauce or an additional can of
Italian stewed tomatoes and use the whole can of tomatoe paste
1/2 can of contadina tomatoe paste
1/3 box of Ditalini pasta (thats plenty; it looks like tiny stove pipes
DIRECTIONS:
1. put the whole chicken in a large soup pot with about 3/4 gal of water;
add the chicken base, pepper and simmer for 1 1/2, remove to use some
time for chicken salad and save the stock
2. to the stock add the crushed tomatoes, tomatoe sauce, tomatoe paste, stewed
tomatoes, northen beans, kidney beans, basil and garlic, simmer a good 1/2 hr
3. now add the spinach, zuccinie, and cabbage and cook an additonal 1/2 hr.
4. add the pasta and simmer an additional 15 minutes
5. taste for salt and pepper; if your doing a vegetarian style you will have to add
more salt
6. this recipe will serve from 10 to 12 people generously (ENJOY!)
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